I love bite-sized cookies for holiday baking because they’re quick, hand-held, and full of warm spice. These Easy Gingerbread Cookie Bites are soft in the center with a slightly crisp edge and a deep molasses flavor that sings of cinnamon, ginger, and cloves. I’ve made several batches to perfect texture and timing, and this version reliably gives soft, flavorful bites every time — see my tested recipe for a close comparison here: my tested recipe.
Why Make This Recipe
- They deliver classic ginger-spice flavor in small, party-ready bites that freeze and transport well.
- The recipe is quick: most of the work is mixing, and you can bake rounds on a sheet in under 10 minutes each batch.
- They store well and are great for holiday plates, cookie swaps, or lunchbox treats. I especially love that chilling the dough makes the spice flavor more focused.
- You can easily adapt them for dietary needs (gluten-free or dairy-free swaps), and they pair beautifully with coffee or mulled cider. For another chewy ginger option, consider this chewy gingery cookie inspiration.
Recipe Overview
- Prep time: 15 minutes (plus 30–60 minutes chilling)
- Cook time: 8–10 minutes per sheet at 350°F (175°C)
- Total time: 55–75 minutes (includes chilling)
- Servings: Makes about 36 bite-sized cookies (using a 1-tablespoon scoop)
- Difficulty: Easy
- Method: Cream butter and sugar, mix dry spices and flour, combine with molasses and egg, chill, scoop, and bake on a parchment-lined sheet.
My Experience Making This Recipe
I tested this recipe across three ovens and adjusted bake time to account for hotter and cooler racks. Chilling the dough for at least 30 minutes solved spreading for me and produced a tender crumb every time. I also found that a tablespoon scoop yields consistent size and cook times.
How to Make Easy Gingerbread Cookie Bites
Start by creaming 1/2 cup (113 g) unsalted butter with 1/2 cup (100 g) brown sugar until light, about 2–3 minutes. Beat in 1 large egg and 1/4 cup (85 g) molasses, then fold in 2 cups (250 g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and spices: 2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp ground cloves. Chill the dough 30–60 minutes, then scoop 1 Tbsp balls, place 1 inch apart on a parchment-lined baking sheet, and bake at 350°F (175°C) for 8–10 minutes until edges are set. Cool on the pan 5 minutes then transfer to a rack.
Expert Tips for Success
- Chill the dough: Refrigerate 30–60 minutes to reduce spreading and deepen flavor; overnight works even better.
- Use fresh spices: Ground ginger and cloves lose potency; measure by weight if possible for consistency. I keep a small spice scale for accuracy.
- Tool tip: Use a 1-tablespoon cookie scoop for even sizing and predictable bake time. A silicone mat or parchment prevents sticking.
- Watch baking time closely: For soft centers, pull at 8–9 minutes; for firmer bites, add a minute. Residual heat continues to cook the cookies on the hot sheet.
- If you want a slightly chewier texture, replace 2 tablespoons of flour with 2 tablespoons of almond flour and reduce baking by 30 seconds.
For creative holiday serving ideas and other bite-size treats, check out these holiday appetizer ideas.
How to Serve Easy Gingerbread Cookie Bites
- Dust with powdered sugar or drizzle a simple icing made from 1 cup powdered sugar and 2–3 tsp milk.
- Arrange on a platter with mulled cider, hot chocolate, or espresso for a cozy pairing; they also complement spiced pumpkin desserts like a pumpkin cookie pairing.
- Pack in decorative tins for gifting, or stack with parchment layers for a pretty presentation at parties.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 5 days; place a slice of apple or a small piece of bread in the container to help maintain softness. Freeze baked bites in a single layer on a sheet for 1 hour, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 325°F (160°C) oven for 5–7 minutes, or warm thawed cookies for 3–4 minutes to refresh texture.
Recipe Variations
- Gluten-free: Substitute 1:1 gluten-free flour blend (ensure it contains xanthan gum) and chill an extra 30 minutes to prevent crumbling.
- Dairy-free: Replace butter with 1/2 cup refined coconut oil or vegan butter; chill until firm so the dough is scoopable.
- Molasses-honey hybrid: Use 2 tbsp molasses + 2 tbsp honey for a milder, floral sweetness.
- Spiced orange: Add 1 tsp orange zest and reduce brown sugar by 1 Tbsp for a bright citrus lift.
Nutritional Highlights
- Spices like ginger and cinnamon contribute antioxidants and can aid digestion in small amounts.
- These are moderate in sugar and fat; enjoy in small portions (2–3 bites) as a treat.
- Allergens: contains wheat, egg, and dairy (or coconut/vegan butter if adapted). Clearly label for guests with allergies.
Troubleshooting Common Issues
- Cookies spread too much: Chill the dough longer and ensure your baking sheet isn’t warm from previous batches. Use parchment or a silicone mat.
- Cookies are dry or crumbly: You likely overbaked; reduce time by 1–2 minutes and check for slightly glossy centers. Also avoid too much flour—measure by spooning into the cup and leveling.
- Flat, dense bites: Don’t overmix after adding flour; mix just until combined to keep them tender.
Frequently Asked Questions
Q: Can I make the dough ahead and freeze it?
A: Yes. Scoop balls onto a tray, freeze until solid (about 1 hour), then store in a labeled freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
Q: How do I keep the centers soft for several days?
A: Store in an airtight container with a slice of apple or bread to add moisture. Avoid refrigerating, which can dry cookies faster unless you plan to reheat briefly.
Q: Can I roll and cut these into shapes instead of scooping?
A: Yes. If you want cutouts, chill the dough until firm, roll between parchment to 1/4-inch thickness, chill again for 15 minutes, then cut and bake. Thinner cookies will bake faster—watch closely.
Q: Is molasses necessary or can I substitute?
A: Molasses gives the classic gingerbread depth and chew. For a milder flavor, use 2 tablespoons molasses + 2 tablespoons honey, but expect a lighter color and slightly different texture.
Conclusion
For another tested take on these classic cookies with helpful step-by-step notes, see this external guide: GINGERBREAD COOKIE BITES – Butter with a Side of Bread.
Print
Easy Gingerbread Cookie Bites
- Total Time: 75 minutes
- Yield: 36 servings 1x
- Diet: Vegetarian
Description
Soft, bite-sized cookies with deep molasses flavor and warm spices, perfect for holiday baking.
Ingredients
- 1/2 cup (113 g) unsalted butter
- 1/2 cup (100 g) brown sugar
- 1 large egg
- 1/4 cup (85 g) molasses
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
Instructions
- Cream together butter and brown sugar until light, about 2-3 minutes.
- Beat in the egg and molasses.
- Fold in the flour, baking soda, salt, and spices.
- Chill the dough for 30-60 minutes.
- Scoop 1 tablespoon of dough, place 1 inch apart on a parchment-lined baking sheet.
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until edges are set.
- Cool on the pan for 5 minutes, then transfer to a rack.
Notes
For chewier cookies, replace 2 tablespoons of flour with almond flour and reduce baking time by 30 seconds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg